August 28
Chef Tom Block, who has been catering since March, is looking for a full-time job. He was chef de cuisine at Falai when he left in March, having been promoted from line cook to sous chef and then to chef de cuisine over the course of three years.
Before that he was garde-manger and then tournant at Aquavit. He’s done stages at Nobu in Tokyo and, here in New York, at Washington Park and P*ong.
Oh, he also studied cooking in Bangkok.
Write a comment below or e-mail me at bthorn@nrn.com if you’d like to talk to him.
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4 comments:
If you have something to say about Tom, go right ahead, but if you do it anonymously, I’ll delete it. Insults and praise are meaningless if you don’t put your name behind them.
I like your information because I couldn't find enough information about the Chef Tom Block and I need to learn more about him and his strategies too, could you give me more information about it because I am very stressed with this re-search and i really need it.
He is a really good chef, some of his recipes are famous, my mother makes one that is amazing, dont remember the name now, but it is something with meat.
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